Roof Top Bar Bartender - Full-time / Part-time

The Peninsula Hotels group has a unique identity among the world’s leading hotels. Established in 1928, we now operate prestigious luxury properties in ten major cities. These include the flagship in Hong Kong, plus Shanghai, Tokyo, Beijing, New York, Chicago, Beverly Hills, Bangkok, Manila, and Paris with London under development. Peninsula is a living legend, the name synonymous with luxurious comfort and impeccable service. We set our sights high and our standards higher, aiming always to delight our customers, and in many cases we are now serving the third generation of our loyal guests.

The Peninsula Chicago is the five-star hotel that brought traditional Asian service to a city already renowned for the warmth of its hospitality. The hotel has become an integral part of Chicago life and is considered the top choice for everything from accommodation to celebrations and corporate events. For this, the hotel credits its strong links to both the local community and international heritage.

The Peninsula Chicago is honored to be recognized as part of the '2017 Travel + Leisure World's Best Awards.' Each year, the readers of Travel + Leisure, the largest travel magazine brand in the United States, vote for their favorites in all things travel in their 'Worlds Best Awards' survey. The hotel is delighted that the readers have voted The Peninsula Chicago as the 'Best Hotel in Chicago' for 2017.

Responsibility:

Responsible for all activities related to service in the beverage department, which includes preparation tasks and performing service as per standards set by the hotel.
Utilize the POS system as per policies and procedures in place.
Perform pre-service and after-service procedures as per standard.
Understand and accurately follow the standard of sequence of service.
Ensure a consistency of the correct service techniques for all type of food and beverage served.
Understand all food and beverage items ordered, including ingredients, methods of preparation and proper service.
Good knowledge of food and beverage menu items.
Excellent knowledge of wines and all other beverages.
Ensure usage of all food and beverage items and appropriate usage of equipment, tools and service equipment.
Utilize the POS system as per policies and procedure in place.
Observe and maintain daily condition of all physical facilities and equipment in the back of house department area and make recommendations for corrections and improvement as needed.
Attend and participate at all scheduled meetings and training
Ensure a safe working environment
Report employee and guest accidents.
Respond properly to any hotel emergency.
Complete weekly deep cleaning schedule as requested and assigned
Help “storing” items that were issued by beverage store as requested.
Complete monthly inventory count as requested by department heads.
Perform bar inventory at the last day of the month as requested.
Do “storing” duties at any required times.
Ensure that any problems or situations occurring, involving guests or staff is immediately reported the Manager.
To follow any other instructions concerning any special events, parties or services
Bartender service procedures
At starting times:

• Check fully mise-en-place in your service station with all products (available), glassware (cleaned), and garnishes (made).
• Service bartender store lobby fridges with wines by the glass bottles, sodas as needed.
• Maintain quality of the drinks pursuant to Peninsula standards (use measure for pouring).

At service times:

1. All beverage orders are to be made in a proper and orderly manner, i.e. Blended drinks first, beers all together, soft drinks all together, all drinks with the same spirit together, etc.

2. Serve drinks from service station as soon as possible and no unnecessary conversation is to take place.

At closing times:

• Wipe and clean service area.
• Wash all glassware and bar equipment.
• Wipe and clean all bar vertical and horizontal surfaces.
• Reset all glassware, to be fully ready for the following business day.
• Properly count and calculate all your checks. Ensure that they are all properly filled in and give them to the Night Auditor

On heavy cleaning days:

• Clean, wash and sanitize insides of all refrigerators.
• Clean, wash and sanitize all horizontal and vertical surfaces, stock rooms, shelves, floors, washing

machines and ice machines.

• Always use the 3-bucket system. 1) Water, soap and green scouring pad. 2) Clean water and sponge. 3) Water with bleach 1 PPM (part per million).

This Job Description is not exhaustive of all job tasks but a guide, and tasks may be added or removed by your immediate supervisor according to changes that may occur in the working environment.